Please Pass the Recipe

sharing recipes from one generation to the next

Cheat’s Choc Cherry Trifle


This is quick and clever twist on wine trifle.

Generally I would spend a lot of time making a cake and preparing rich egg custard, but just occasionally, when time is running short, I opt for a cheat’s version of trifle made with a packet cake mix and custard powder.

It’s the morello cherry jelly that makes this dish stand out in the crowd. It takes next to no time to prepare . All the elements can be made the day before needed and brought together an hour or two before serving.

You can easily adapt my Choc Cherry Trifle to suit a gluten and/or dairy free diet. I made a batch of chocolate cupcakes both gluten free and dairy free from a package, and the custard was made using non dairy rice milk and gluten free custard powder.

The flexibility of this luscious sweet makes it perfect to serve to everyone, no matter what their dietary limitations. The best part is, no one need that know it’s not a wicked decadent dessert.

To serve 4

1 chocolate cake
4 tablespoons morello cherry jam
4 tablespoons kirsch
2 cups of medium thickness vanilla custard
680g jar of sour morello cherries
1/4 cup castor sugar
3 sheets titanium strength gelatine leaves

Cherry jelly:
Soak the gelatine leaves in cold water.
Drain the cherries, reserve the syrup. Put the syrup and sugar into a small saucepan.
Bring to the boil over a medium heat stirring constantly to dissolve the sugar.
Drop the soaked gelatine leaves into the syrup one at a time.
Swirl the pot to melt the gelatine.
Return half the cherries to the syrup, then pour into a shallow container and refrigerate until set.

Make the trifle:
Crumble the cake roughly into chunks in your fingers. Place in the bottom of a glass bowl or divide between four individual serving bowls.
Mix together the jam and kirsch and spoon half over the cake. Scatter a few of the cherries over. Top with half the custard.
Repeat the layers, cake, jam, cherries and custard.
Just before serving, run a the tines of a fork through the cherry jelly to mash it up.
Spoon the jelly onto the top of the trifle and serve immediately.


About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

15 comments on “Cheat’s Choc Cherry Trifle

  1. Pingback: Just One? | Third Person Travel

  2. Pingback: Copper, the Alchemist, & the Woman in Trousers: Episode 14 | Teagan's Books

  3. teagan geneviene
    April 19, 2015

    Hi Sandra. I discovered you via my friend Suzanne & her new affiliation with the Dinner Party Collective. Each weekend i write an episode of a culinary adventure serial — and feature a recipe. I’d like to link back to this one, for my “ingredient” cherries. Huge hugs.


    • ladyredspecs
      April 19, 2015

      Hi Teagan nice to meet you! You’re welcome to link back to my cheat’s cherry trifle recipe, look forward to seeing how you weave in to your post


      • teagan geneviene
        April 19, 2015

        It was a bit tricky. Each week a reader sends me 3 things, and i have those things guide everything about the story. For next week, none of the “things” were related to food. So i looked up what fruits/trees were natural for the location, and worked ‘cherries” into the story. I have a “button” at the top of my page for the “homepage” of the serial where people can do catch up reading.
        Anyhow, it’s good fun, so thanks for participating. Hugs.


  4. Pingback: Cheat's Choc Cherry Trifle | Please Pass the Recipe » - News aus dem Web

  5. cheergerm
    September 30, 2014

    Great flavour combos and a cool wee dessert for those times when time is short.


  6. alwaysamum
    September 30, 2014

    Reblogged this on Favourite Gluten Free Recipes and commented:
    Use a gluten free chocolate cake and enjoy


  7. My Kitchen Witch
    September 30, 2014

    Sounds good for leftover chocolate cake or even brownies (that is, IF there are leftovers). I don’t normally make trifle with gelatinised jelly (jello in “American”), but I know that some British cooks do – and some don’t. I wonder if this is a regional difference or some innovation that caught on at a particular time in the past? Love the flavours – cherries, chocolate and kirsch!


    • ladyredspecs
      September 30, 2014

      Jelly in trifle is definitely a divisive option. My Mum never used jelly, but a friend from Derbyshire introduced me to it. She only ever used port wine jelly. After I tasted it I was hooked. I like to make my jelly with frozen berries or cooked fruit. I can handle packet cake, short cut custard with custard powder, but not a box of gelatine with artificial colours and flavours.


  8. Francesca
    September 30, 2014

    Did the children like it? School holidays is the best time to cheat, this looks like such a treat.


    • ladyredspecs
      September 30, 2014

      Kids loved it, fruit jelly and choc, you can’t lose…..


  9. Jamie
    September 30, 2014

    That looks really really yummy!


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This entry was posted on September 30, 2014 by in Desserts, Food, Fruit Desserts, Gluten Free, Light dessert and tagged , , , , , , , , .
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